1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
3 1/2 c. boiling water
3 sliced bananas
1/2 (10 1/2 oz.) pkg. miniature marshmallows
1 (20 oz.) can crushed pineapple, well drained
1 egg, well beaten
2 tbsp. flour
1/2 c. sugar
1 c. pineapple juice
1 c. shredded Longhorn cheese
1 c. whipping cream, whipped

Dissolve Jello in hot water; cool. Add bananas, pineapple and marshmallows; pour into 2 x 13 x 2 inch Pyrex dish to congeal. Mix in a heavy saucepan the egg, flour, sugar and the cup of pineapple juice. (If juice drained was not a cup, add water to make 1 cup.)

Cook until sauce thickens, cool. Whip cream and fold into chilled sauce. Spread over congealed salad and top with the shredded cheese. Cover with saran wrap and allow to stand overnight before serving. Yield: 15 servings.